Vegan Banana Ice Cream
This is just like soft-serve ice cream. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious vegan ice cream.
Serves: 4 to 6
- 5 to 6 very ripe bananas, peeled and frozen
(after peeling, freeze overnight or longer in a plastic bag) - 1 tablespoon vanilla
- 1/2 cup (approximately) creamy soy milk
Break frozen bananas into 1-inch pieces. Place in a food processor with the vanilla and soy milk and puree until creamy, stopping the machine occasionally to stir so that it processes evenly. Serve immediately. Can be refrozen.
Other ideas: Up to a third of the bananas can be substituted with frozen mangoes, strawberries, raspberries or other fruit of choice.
- Explore more of Vegkitchen’s Vegan Ice Cream recipes.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Visit Miyoko’s Kitchen on the web.
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This turned out so good and it was so easy, I was done in 15 minutes and I added frozen blueberries with the bananas.
That does sound amazing; I just popped a couple of bananas on their way to oblivion into the freezer with a bit of fresh pineapple and a couple of large ripe strawberries. Can’t wait to blend it up for dessert tonight!
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Your ideas sound great, got to try it.
Oh yeah I tried it with Almond Milk too and it is great, adds the taste of Almond.